Japanese Chicken Soboro Breakfast Bowl

Serving: 329 g

Ingredients

• chicken thigh90 g
• white rice130 g
• eggs55 g
• green beans40 g
• garlic4 g
• honey6 g
• coconut oil4 g

Recipe steps

1. Chop the chicken thigh very finely, almost to a mince.
2. Simmer it in a small pan with soy sauce, mirin or a splash of water, honey, grated ginger and garlic, stirring until crumbly and glossy.
3. Beat the egg with a pinch of salt and cook in the oil over low heat, stirring constantly into soft golden curds.
4. Blanch the green beans for 2 minutes and cut into short lengths.
5. Arrange the chicken, egg and beans in neat stripes over the warm rice.

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